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Learned a killer brisket trick from a random guy at a comp in Kansas City
I was at the American Royal last fall and this old-timer told me to wrap my brisket in peach paper instead of foil when the stall hits. Did it on my next cook and the bark came out way better. Anyone else tried that or stick with butcher paper?
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jessica70711d ago
Peach paper lets it breathe so the bark doesn't steam. Life's full of little secrets like that.
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jana88111d ago
Tried butcher paper after years of foil and never looked back. Did a brisket last weekend on my offset, wrapped at 165 once the bark set, and it came out tender but still had that nice dark crust. Mistake I made early on was wrapping too tight - you really do gotta give it some room in there. Also learned the hard way that putting it seam side down keeps the juices from leaking out and making a mess in the smoker.
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daniel_gonzalez10d ago
Old cowboy I knew back in El Paso swore by newspaper for wrapping his ribs. Said the ink gave em a little extra something, but I think he just never owned a roll of peach paper. First time I tried the loose wrap trick I accidentally used way too much paper and it ballooned up inside the smoker like some kind of science experiment. Smelled like burnt comic books for an hour. You really gotta give it room to breathe but not so much that it turns into a hot air balloon.
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